Moist Banana Cake (Print Version)
Tender, flavorful banana cake that stays moist, perfect for dessert or brunch; optional nuts or chocolate chips for texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
→ Wet Ingredients
05 - 1 cup (200 g) granulated sugar
06 - ½ cup (120 ml) vegetable oil or melted unsalted butter
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
09 - 4 medium ripe bananas, mashed (about 1½ cups / 375 g)
10 - ½ cup (120 ml) buttermilk or plain yogurt
→ Optional Add-ins
11 - ½ cup (75 g) chopped walnuts or pecans
12 - ½ cup (90 g) chocolate chips
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the granulated sugar with vegetable oil or melted butter until well combined and smooth.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Gently fold the mashed bananas and buttermilk (or yogurt) into the wet mixture until just combined.
06 - Add the dry ingredient mixture to the wet ingredients, folding gently just until no flour spots remain. Be careful not to overmix.
07 - If using, fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter.
08 - Pour the batter into the prepared cake pan, using a spatula to smooth the top into an even layer.
09 - Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10 - Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Serve plain or with your favorite frosting.
# Expert Advice:
01 -
- This cake stays genuinely moist for days, almost impossibly so, thanks to the oil and mashed bananas working together.
- It comes together in one bowl with zero fuss, making it the kind of recipe you can pull off half asleep on a Sunday morning.
02 -
- Overmixing the batter builds gluten and turns your tender cake tough, so fold gently and stop while you can still see a few small lumps.
- Underripe bananas will make the cake bland and dense. If your bananas are not brown enough, roast them in their peels at 300F for 15 minutes and they will soften right up.
03 -
- If you freeze your overripe bananas whole, thaw them in a bowl overnight and the liquid that pools makes the cake even more flavorful.
- A handful of toasted coconut mixed into the batter adds a subtle sweetness and texture that most people cannot quite identify but always love.